NY Steak with Summer Wedge Salad
This steakhouse classic makes routine appearances in my home. As always, I like to make subtle seasonal shifts to classic dishes to highlight ingredients that are in their peak. Feel free to use your preferred cut of steak here... mine just happens to be a NY due to the lean center that I can cook quite rare! Mmm!
Yield: All recipes serve 2 people
Chef Notes: Feel free to cook the wild rice in chicken or vegetable stock.
I love using ancho chile powder for this dish instead of traditional chile powder.
Good substitutes for Steelhead are Salmon or Arctic Char.
Components
2 NY Steaks
Iceburg Lettuce
Pickled Red Onions
Cherry Tomatoes
Bleu Cheese Dressing
Chives
Bacon Lardon (optiona)
Mise
Pickle the Red Onions▸ Slice the red onion thin and place in a heatproof bowl. In a small saucepan, build the brine by combing
½ C Apple Cider Vinegar
½ C Water
1 T Sugar
1t Salt
Bring to a simmer and pour over the sliced onions.
Prepare the Bleu Cheese Dressing: In A Bowl, Whisk Together
¼ C Mayonnaise
¼ C Sour Cream
2 T Buttermilk
1 t White Vinegar Or Lemon Juice
Pinch of salt and black pepper
Fold In ¼ cup of the Blue Cheese, mash slightly for a chunky texture. Chill for 10 minutes.
Prepare the Vegetables: Cut the iceberg into wedges. Halve the cherry tomatoes. Slice the chives.
Finish
Season the steaks thoroughly with salt. Allow them to rest for 10-15 minutes or until the salt has drawn moisture out of the steaks.
Sear the steaks▸ over high heat in 1 T oil. Cook, flipping occasionally until your preferred internal temperature of the steak is reached. For rare, 115°F. Medium rare: 120°F. Medium: 130°F. Allow the steak to rest while dressing the wedge salad.
Dress the wedge salad in the blue cheese dressing.
Top with pickled red onions, sliced cherry tomatoes, chives, and bacon lardon.
Finish with more dressing, remaining ½ C blue cheese crumbles, and freshly cracked black pepper!